Pur­ple Hull Peas

Austin American-Statesman - - FOOD & LIFE -

Rinse and drain freshly shelled peas. Cover with wa­ter in a saucepan. Add a splash of olive oil, 1 clove minced gar­lic and a gen­er­ous dash of sea salt and fresh ground black pep­per. Bring to a boil, then re­duce heat to medium low and skim off any foam that has risen to the top. Cook un­cov­ered for about 15 min­utes or un­til peas are ten­der but not mushy. Taste and cor­rect sea­son­ing — and when in doubt, add a lit­tle more salt. You won’t be able to ex­pe­ri­ence the full, sa­vory fla­vor of cow­peas un­less they’re prop­erly salted.

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